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Corn Soup is a hearty and comforting dish beloved in Trinidad and Tobago, often enjoyed at street fairs and festivals. This creamy soup showcases fresh corn, split peas, and coconut milk, making it a staple during the rainy season and a favorite for family gatherings. Its rich flavors and nourishing ingredients reflect the vibrant culinary traditions of the islands.
In a large pot, heat the vegetable oil over medium heat.
Add the finely chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, ground cumin, ground coriander, and ground turmeric. Cook for another minute.
Pour in the vegetable or chicken broth and add the rinsed split peas.
Bring to a boil, then reduce the heat to low and simmer for about 30 minutes, or until the split peas are tender.
Add the diced carrot, potatoes, and corn kernels to the pot.
If using a Scotch bonnet pepper for heat, add it whole to the pot. Be careful not to break it open unless you want extra heat.
Simmer the soup for another 20-25 minutes, or until the vegetables are tender.
Stir in the coconut milk and heavy cream (if using).
Season with salt and black pepper to taste.
Remove the Scotch bonnet pepper if it was added.
Stir in the chopped green onions and fresh cilantro.
Ladle the corn soup into bowls and serve hot.
Enjoy your meal!
Corn Soup is a creamy and flavorful dish made with fresh corn, split peas, and spices, creating a comforting bowl of goodness.
Corn Soup is a traditional dish from Trinidad and Tobago, often enjoyed during festivals and community gatherings.
Key ingredients include fresh corn, split peas, onion, garlic, carrots, potatoes, coconut milk, and optional heavy cream.
Corn Soup takes approximately 65-80 minutes to prepare and cook.
Serve Corn Soup with crusty bread, fried plantains, or a side salad for a complete meal.